Mini creamy chicken and mushroom pies

There isn’t anything my family loves more than a good pie. Dessert pies, savoury ones they love em’ all. Tonights dinner consists of mini creamy chicken and mushroom pies accompanied by a delicious bowl of homemade soup.

Here’s what you’re gonna need:

  1. 1 chicken, Whole, cooked and roasted
  2. 250g button mushrooms, sliced
  3. 1 cup sweet corn
  4. 1 cup milk
  5. 1 x knorr chicken stock pot
  6. 1.5 cup cream
  7. 1 cup frozen green peas
  8. 2 tbsp cake flour
  9. 1 packet puff pastry

  1. Preheat oven to 200°C.
  2. Remove the skin and bones from the cooked chicken. Cut the chicken meat up into cubes and set aside.
  3. Fry mushrooms in a little oil until cooked then add the sweet corn and peas and stir through.
  4. Add the cake flour and mix through thoroughly then stir in the milk until a roux is formed.
  5. Let the mixture cook slowly for about 5 minutes then add the chicken and KNORR Chicken Stock Pot and leave to cook for another 3 minutes.
  6. Add the cream and mix through thoroughly.
  7. Spoon mixture into an oven proof pie dish, cover with puff pastry, glaze with milk or egg and bake for about 20-30 minutes or until the puff pastry is golden brown.
  8. Serve with a salad or beetroot and voila! Enjoy!

Recipe from

Published by Landi Govender

Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU!

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